I have a love affair with gratin dauphinoise. I suspect most people do, too, because what’s not to love about potatoes enrobed in cream and gruyere? It is very, very rare for me to indulge in a dish such as this one (at least home), but I guess indulgence is part of turning 30 soon. :)
When I added these potatoes to my 30 by 30 list, I already knew I’d be heading to my Anthony Bourdain cookbook for the recipe. I halved the recipe—a recipe which is supposed to serve 4—but still ended up with 4 servings. So unless you plan on eating a whole lot o’ potatoes, I think you’ll find the version below makes 4 more than adequate servings.
This dish is unsurprisingly delicious. I honestly can’t remember what main dish we had these with because, really, who cares? This gratin was the star of dinner that night.
Serves 4 (according to me) or 2 (according to Bourdain)
Adapted from Anthony Bourdain’s Les Halles Cookbook
4 Yukon gold potatoes, peeled and cut into 1/4″ slices
1 cup heavy cream
5 garlic cloves, slightly crushed, divided
1 sprig of thyme
1 sprig of rosemary
1 sprig of parsley
salt and (white) pepper
freshly ground nutmeg (go easy)
1/2 Tbsp. butter
2 oz. grated gruyere cheese
Preheat the oven to 350.
Place the potatoes in a pot and add the cream, 4 of the garlic cloves, and herbs. Season with salt, pepper, and nutmeg to taste. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes, then remove from the heat and discard the garlic and herbs.
Use the remaining clove of garlic to rub around the inside of the gratin dish. Butter the gratin dish, too, so that it is evenly coated. Pour the potatoes and cream into the baking dish and top with the grated cheese. Cook for 40 minutes or until the potatoes are brown and bubbling. Let sit 10-15 minutes before serving.
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